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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, February 25, 2015

Chicken Chile Verde with Avocado Salsa

Green, green, and more green
means deliciously fresh flavors and a warm, Latin-style dish that makes the
most of beautiful, earthy chiles: poblano, serrano, and jalapeno, in this case.
Charring the poblanos adds smoky depth that you just don’t get with raw
peppers.

Chicken verde recipes are
typically served over rice, but they don’t always include a salsa on top. I
think the addition of a cool, creamy (more green) avocado-tomato salsa brings a
bright, fresh taste to finish the dish.

Tip: Tomatillos may have very loose husks or very tight tusks. The
loose ones are easy to peel, but the tight ones can be a little feisty. To make
those easier to remove, simply hold the tomatillo under running, cold water and
peel back the husk:

Loose husk - tight husk

Peel the loose husk

Rinse tight husks under water

Another tip: Make the salsa just before serving. Prepare all the ingredients,
except the avocado—hold that to the end in order to prevent it from oxidizing
too soon.

Serves 4

Ingredients

For the Chicken Chile
Verde

2
poblano chiles

8
tomatillos (about 3/4 lb), husked and coarsely chopped

2
serrano chiles, chopped

2
garlic cloves, chopped

2
cups chicken broth

2/3
cup chopped onion

1
cup cilantro leaves

sea
salt

freshly
ground black pepper

2
tbsp olive oil

1-1/4
lbs boneless, skinless chicken breast, cut into 1-inch pieces

1
bunch scallions, coarsely chopped

cooked
white rice, for serving

Chile Verde Ingredients

Prepared Chicken

For the Salsa

2 small,
firm-ripe avocados, peeled, pitted, and small-diced

1 medium
stem tomato, chopped

2 tbsp
finely chopped red onion

2 tbsp
chopped cilantro

1 tbsp
fresh lime juice

sea salt

freshly
ground black pepper

Salsa Ingredients

Preparation

For the Chicken Chile
Verde

Place the poblano chiles on a gas
burner directly over the flame until blackened and blistered, 5-6 minutes,
turning often to char all sides (for electric ranges, place under a broiler,
turning to char all sides).

Transfer to a paper bag,
close tightly, and steam the chiles 15 minutes. Transfer to a cutting board and
use a paring knife to gently scrape off the skin. (It’s okay if a few flecks
remain.) Remove the seeds and coarsely chop the chiles. Set aside.

Poblanos Beginning to Char

Charred Poblanos

Ready to Peel

Peeled Poblanos

Chopped Poblanos

Combine the tomatillos,
serrano chiles, garlic, broth, and onion in a saucepan. Bring to a simmer, then
reduce the heat to low and cook 10 minutes. Drain the mixture, reserving 1/2
cup cooking liquid.

Transfer the tomatillo
mixture to a food processor and add the cilantro and reserved cooking liquid.
Process until smooth. Season with salt and pepper.

Prepared Ingredients

Broth Added

Cooked Tomatillo Mixture

Drained Sauce Ingredients

Ready to Process

Pureed Tomatillo Mixture

Meanwhile, heat a large
skillet over medium-high heat and add the oil. Add the chicken and cook,
stirring frequently, breaking into smaller pieces, 6-7 minutes.

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.